Not all charcoal is created equal. The kind you use affects the temperature of your grill, the way your food cooks, how it tastes, and how attentive you’ll need to be while you’re cooking. With so much to consider, here’s a quick guide to help you pick the right charcoal for your next cookout.
Briquettes
Briquettes are the most common type of charcoal. Made from compressed wood, binders, and additives, briquettes are consistent in size and shape and produce a steady, even heat.
Charcoal Briquette Pros:
- Inexpensive and easy to find
- Burns longer and lower than lump charcoal, making it a great option for low and slow cooks
- Its consistent size means it burns evenly and with fewer flare-ups
Charcoal Briquette Cons:
- Contains additives that can affect flavor if not properly ashed over
- Can be harder to light
- Less heat output compared to other forms of charcoal
- Produces more ash
Recommended Use:
Best for slow-cooked meats like pork shoulder, ribs, or anything that needs steady heat over a long period.
Tip: Go for hardwood briquettes if you want a briquette charcoal with fewer additives and a cleaner flavor.
Lump Charcoal
Lump charcoal is made by burning hardwood without additives, resulting in irregular chunks of nearly pure carbon. It burns hotter and lights faster than briquettes, making it ideal for quick cooks.
Lump Charcoal Pros:
- All-natural—contains only hardwood that’s been turned into charcoal
- Burns hotter and lights faster
- Clean, smoky flavor that varies based on wood type
- Responds quickly to airflow, allowing easy temp control
Lump Charcoal Cons:
- Burns faster than briquettes, which may require you to replenish fuel more often
- Irregular shape can lead to uneven heat and flare-ups
- Can be pricier than briquettes
Recommended Use:
Perfect for high-heat grilling—steaks, burgers, hot dogs, skewers, or weeknight grilling when time is tight.
Binchotan
Binchotan is a traditional Japanese charcoal that’s dense, pure, and high-performance. This charcoal is made by carbonizing hardwood for several days under low heat, then finishing the process with a final, extremely high temperature burn.
Binchotan Pros:
- Nearly smokeless and odorless, resulting in food with a very mild charred flavor
- Extremely long, hot, consistent burn that often lasts several hours
- Can be reused by extinguishing with water, letting dry, and relighting
Binchotan Cons:
- The most difficult charcoal to light
-
Doesn’t add any extra flavor—a drawback if you enjoy smokiness in your food
Recommended Use:
Ideal for foods that need a steady, high heat—like yakitori, skewers, and premium cuts of meat. Great for controlled grilling setups where clean flavor and long burn time are priorities.
So, What’s the Best Charcoal for Grilling?
It depends on your goals. Want to throw on some burgers after work? Lump’s your best friend. Planning an all-day cookout with racks of ribs? Briquettes are your go-to. Trying out a Japanese-style grilling setup? Binchotan’s got you covered. We recommend having a couple different kinds on hand so you’re ready no matter what the situation.
Feel the urge to get cooking? We encourage you to visit our showroom at 455 W. South St, Lincoln, NE to see our full selection or to browse our online grilling and cooking inventory.
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